Overview
Overview
This course integrates the fundamental sciences linked to human nutrition with practical experience, giving you the specialist expertise to contribute to global health and wellbeing.
Students will develop knowledge across culinary nutrition, physiology, biochemistry, food chemistry and biostatistics, alongside an introduction to health and food behaviours. You will explore the effects of diet on health and human development across the life cycle.
As your studies progress, you’ll build on these foundations and evaluate the latest scientific literature in the field of nutrition. Your learning will include sustainability principles and nutrition communication – preparing you for the ever-changing ways modern communities and populations understand and engage with food.
Throughout this course, you’ll gain practical experience in Curtin’s dedicated nutrition laboratory. You’ll also get to complete a work placement to develop your professional identity, shape your career direction and facilitate your transition to the workplace or to postgraduate studies.
Further study
Graduate nutritionists may undertake further study to specialise in a professional area, including research, health promotion and teaching. This course is also a pathway to the Master of Dietetics (subject to meeting the admission criteria).
Double degrees
You can study Nutrition as part of a double degree with a Bachelor of Science (Health Promotion) or a Bachelor of Innovation.
What jobs can the Nutrition course lead to?
Careers
- Nutritionist
- Nutrition scientist
- Home economist
- Community health consultant
- Educator
- Health and food consultant
- Research assistant
With further study:
- Dietitian
Industries
- Community health
- Health research and development
- Education
- Food retail
- Government
- Non-government organisations
What you'll learn
- apply disciplinary knowledge and the underpinning scientific principles and concepts across nutrition and food settings to impact the nutritional health of the population.
- critically appraise nutrition and food information to arrive at responsible and impactful solutions for contemporary challenges and changing food systems.
- use information and technology effectively to synthesise relevant information appropriate to the health context. Communicate nutrition and food messages ethically and professionally in ways appropriate to technical and non-technical audiences.
- reflect on own perspectives, including on food security and sustainability, to adapt knowledge and skills to changing local and global food and nutrition environments.
- demonstrate sociocultural competence and ethics in nutrition and food science issues. Influence inclusively by appreciating the global perspectives of United Nations Sustainable Development Goals and advocate for indigenous and first nations‐based stewardship.
- take responsibility for own learning and initiative to deepen and broaden individual professional development. Engage with professional organisations. Demonstrate accountability and professionalism when interacting with diverse individuals, communities and organisations.
